Spray a 2 ½ – 3 quart, deep-dish style, casserole dish with non-stick cooking spray. Place potatoes, cut side up, in casserole dish, cover and microwave on high for about 6 minutes or until potatoes are done.

Leave potatoes in casserole dish, break potatoes open using a potato masher. Pour canned chili and green chilies over potatoes. Sprinkle with cheese and olives. Cover and microwave on high for 10-15 minutes, or until cheese melts and casserole is thoroughly heated.

Sprinkle with green onions and chopped cilantro (both optional) and serve with sour cream and guacamole (optional) on the side.